Tofu-tastic! A Step-by-Step Guide to Making Tofu at Home

Homemade tofu might sound intimidating, but it’s not. You don’t need a fancy tofu press, thermometer, or even cheesecloth if you don’t have one. Just some dried soybeans, basic kitchen gear, and a touch of curiosity are all it takes.

Here’s how to make delicious tofu from scratch, with gear you probably already have at home—plus a few science-backed tips to get it right every time.

🧾 Ingredients

• 1 cup dried soybeans (organic if possible)

• 6–7 cups water (plus more for soaking)

• Coagulant:

  • Option 1: 2–3 tbsp rice vinegar or lemon juice (acid-based)

  • Option 2: ½–1 tsp gypsum (calcium sulfate) or nigari (magnesium chloride)

🔧 Equipment (No Fancy Gear Needed!)

• Blender (or food processor)

• Fine mesh strainer or nut milk bag

• Saucepan or pot

• Large bowl

• Plastic container or tofu box (with holes poked in the bottom)

• Clean cloth or thin tea towel

• Heavy object (can of beans, water jug, etc.)

🧪 Coagulant Comparison Table

🧠 Tip: Choose your coagulant based on your desired texture and nutritional needs. For calcium, use gypsum. For a delicate texture, choose nigari. For quick and easy, lemon juice or vinegar works well.

🧑‍🍳 Step-by-Step: How to Make Tofu

1. Soak the Soybeans

Cover 1 cup of soybeans with plenty of water and soak overnight (8–12 hours). Drain and rinse.

Why it matters: Soaking softens the beans and leaches out starches and anti-nutrients.

2. Blend with Water

Blend the soaked soybeans with 6–7 cups of water until very smooth. Do it in batches if needed.

3. Strain the Milk

Use a nut milk bag or fine strainer to extract the soy milk into a pot. Save the pulp (okara) for another recipe.

4. Cook the Soy Milk

Bring to a boil, then simmer for 15 minutes. Stir often to prevent sticking. Skim foam if needed.

Why it matters: This step neutralises trypsin inhibitors and enhances digestibility.

5. Cool Slightly

Remove from heat and cool to about 75–80°C (165–175°F). Use a food thermometer if possible.

Why it matters: Coagulation happens best in this range. Too hot? Tofu becomes tough. Too cool? It won’t set.

6. Add Coagulant Gently

Dissolve your coagulant in a bit of warm water. Slowly pour into soy milk, gently stirring in a figure-eight motion.

Let sit undisturbed for 15–20 minutes. Curds should form.

7. Transfer to a Mould

Line a plastic container or tofu box with cloth. Gently scoop curds in. Fold over the cloth and press with a weight for 30–60 minutes, depending on desired firmness.

8. Cold Water Set

Place your tofu block in a bowl of cold water for 5 minutes to help it firm up and release residual whey.

9. Store or Use

Store tofu submerged in clean water in the fridge. Change the water daily. Keeps fresh 3–5 days.

To freeze: Press well, then freeze in an airtight container. It’ll turn spongier—perfect for soaking up marinades.

🧩 Troubleshooting Tofu

🍽️ Why Homemade Tofu Tastes Better

Tofu is rich in natural umami thanks to soy’s glutamate content. That savoury depth means:

• Less need for added salt

• More satisfaction from every bite

• Better absorption of marinades (especially after freezing!)

🦴 Health Bonus: Choose Your Nutrients

• Gypsum tofu adds calcium (with ~30–31% absorption—similar to cow’s milk!)

• Nigari adds magnesium

• Vinegar/lemon adds no minerals but is pantry-friendly

Choose based on what you need: bone strength? Go gypsum. Muscle health? Try nigari. In a rush? Grab the lemon.

💡 Extra Ideas

• Don’t toss the okara! Use it in burgers, muffins, or porridge.

• Curious cook? Try skimming yuba (tofu skin) from the surface during soy milk simmering.

🧈 Pro Tip: Blend silken tofu with herbs, spices, or cocoa for insanely creamy sauces, dips, and desserts.

🌱 Final Takeaway:

Making tofu at home isn’t just a skill — it’s a statement. You’re reconnecting with tradition, choosing sustainability, and crafting something nourishing from scratch. With nothing but soybeans, water, and a spark of kitchen curiosity, you create tofu that’s fresh, flavourful, and entirely your own.

No fancy tools. No waste. Just intention, transformation, and the quiet joy of making something meaningful — one block at a time. 🌍🧈.